Chicory salad with olive oil, ginger, garlic and hot pepper

Chicory sizzled with Olive Oil, Ginger, Garlic and Hot Pepper

HELPFUL INFO: Chicory greens are among the most nutritionally dense in the world! They’re a great source of niacin, thiamin and zinc, dietary fiber, Vitamin C, Vitamin A, Vitamin E, Vitamin B6, riboflavin, pantothenic acid, folate, iron, calcium, potassium, phosphorus, magnesium, manganese and copper. The list goes on!

10 min
20 min


    • 1 ½ pounds fresh chicory or other bitter green trimmed
    • ½ cup extra- virgin Greek olive oil
    • 2 garlic cloves peeled and cut into thin slivers
    • 1 whole garlic clove
    • 1 knob of ginger peeled and grated
    • 1 small red or green chile pepper
    • Greek sea salt and pepper to taste
    • 2-3 Tbsp sherry or balsamic vinegar


    1. Wash and spin dry the greens.
    2. In a large, deep skillet or shallow, wide pot heat half the olive oil. Add the garlic and cook over low heat until it softens, for a minute or so. Stir in the grated ginger.
    3. Add the greens and the chile pepper. Cover the skillet or pot and let the greens steam in the oil over medium heat for about 8 minutes. Remove lid and continue cooking until most of the liquid exuded by the greens has cooked off, another 6-7 minutes. Remove all the contents of the pot to a serving platter or individual plates. Season with remaining olive oil and vinegar. Serve warm.

    Share it if you like it!